Emergency Management Agency (EMA)

WHAT IS EMERGENCY MANAGEMENT?

Emergency management is the discipline of dealing with and avoiding risks, particularly those that have catastrophic consequences for communities, regions, or entire countries. It is the dynamic process of preparing for, mitigating, responding to and recovering from an emergency. Planning, though critical, is not the only component. Training, conducting drills, testing equipment and coordinating activities with the community are other important functions. Effective emergency management relies on the integration of emergency plans at all levels of government and non-government, including individuals and community organizations.

History of EMA

EMA has actually been around for awhile, just under a few different names. Larry Shroyer founded Civil Defense and it began in (year) and was located in the City Fire Department. Before radar, the telephone booth on the roof of City Hall was used to spot bad weather and to call down to the fire department. The sirens would then be activated to warn the residents. The office was then moved to the City Garage on Hamilton Street. In (year), the office was moved to the basement in the Logan County Safety Complex where it is still located. Here the weather is monitored by EMA staff closely watching radar and the sirens are then set off by them through a computer.

Mission

Prepare, protect and assist the citizens of Logan County through planning, prevention, training, mitigation, response, and recovery to all hazards, natural or man made.​​

Links

THE FOUR STAGES OF EMERGENCY MANAGEMENT:

MitigationMitigation is taking action now—before the next disaster—to reduce human and financial consequences later. It involves analyzing risk, reducing risk, and insuring against risk. Effective mitigation requires that we all understand local risks, address the hard choices, and invest in long-term community well-being. Mitigation is achieved through regulations, local ordinances, land use and building practices.

ResponseResponse includes the mobilization of the necessary emergency services and first responders. This is driven by the type and kind of emergency and is likely to include a first wave of core emergency services, such as firefighters, police and ambulance crews. They may be supported by a number of secondary emergency services. A well rehearsed emergency plan makes rescue and response more efficient.

RecoveryThe aim of recovery is to restore the affected area to its previous state. It differs from response in its focus; recovery efforts deal with issues and decisions that must be made after immediate needs are met. Recovery efforts are primarily concerned with actions that involve rebuilding destroyed property, re-employment, and the repair of essential infrastructure. Efforts should be made to "build back better," with a goal to reduce risks inherent in the community and infrastructure.

EXTREME HEAT SAFETY

Extreme Heat Safety (Ready.gov)

Drink water even if you don’t feel thirsty

Avoid alcohol because it causes dehydration

Check on family, friends, and neighbors who do not have air conditioning

Avoid strenuous work during the hottest part of the day, between 11 am and 4 pm.

Use the buddy system when working in extreme heat, and take frequent breaks.

Dress in loose-fitting, lightweight, and light-colored clothes that cover

Protect face and head by wearing sunblock and a wide brimmed hat

Check the weather/listen to NOAA Weather Radio for critical updates from the National Weather Service (NWS).

Recognizing Heat Related Symptoms (cdc.gov)

Heat stroke

High body temperature (103°F or higher)

Hot, red, dry, or damp skin

Fast, strong pulse

Headache

Feeling dizzy

Nausea

Feeling confused

Losing consciousness (passing out)

· Call 911 right away- heat stroke is a medical emergency

· Move the person to a cooler place

· Help lower the person’s temperature with cool cloths or a cool bath

· Do not give the person anything to drink

Heat exhaustion

Heavy sweating

Cold, pale, and clammy skin

Fast, weak pulse

Nausea or vomiting

Muscle cramps

Feeling tired or weak

Feeling dizzy

Headache

Fainting (passing out)

· Move to a cool place

· Loosen your clothes

· Put cool, wet cloths on your body or take a cool bath

· Sip water

Get medical help right away if:

· You are throwing up

· Your symptoms get worse

· Your symptoms last longer than 1 hour

Food Safety Related to Power Outage (FDA.gov)

During a Power Outage

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.

◦The refrigerator will keep food cold for about 4 hours if it is unopened.

◦A full freezer will keep the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed.

Buy dry or block ice to keep the refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should keep an 18 cubic foot, fully stocked freezer cold for two days.

If you plan to eat refrigerated or frozen meat, poultry, fish, or eggs while they are still at safe temperatures, it is important that each item is thoroughly cooked to a safe minimum internal temperature to ensure that any foodborne bacteria that may be present are destroyed. However, if at any point the food was above 40º F for 2 hours or more (or 1 hour if temperatures are above 90 º F) — discard it.

Once Power is Restored . . .

Determine the safety of your food:

If an appliance thermometer was kept in the freezer, check the temperature when the power comes back on. If the freezer thermometer reads 40° F or below, the food is safe and may be refrozen.

If a thermometer has not been kept in the freezer, check each package of food to determine its safety. You can’t rely on appearance or odor. If the food still contains ice crystals or is 40° F or below, it is safe to refreeze or cook.

Refrigerated food should be safe as long as the power was out for no more than 4 hours and the refrigerator door was kept shut. Discard any perishable food (such as meat, poultry, fish, eggs, or leftovers) that has been at temperatures above 40° F for 2 hours or more (or 1 hour if temperatures are above 90º F).

Perishable food such as meat, poultry, seafood, milk, and eggs that are not kept adequately refrigerated or frozen may cause illness if consumed, even when they are thoroughly cooked.